and Rice Casserole
1 (10 ½
ounce) can condensed cream of mushroom soup, undiluted
1 ⅓ cups water
1 cup long-grain or converted rice
1 teaspoon dill, tarragon or rosemary, divided
freshly ground black pepper
1 (3-pound) package skinless chicken pieces
2 tablespoons butter
½ cup crushed
1 teaspoon paprika
oven to 375° F.
undiluted soup, water, rice, ½
teaspoon of herbs of choice, alternatively, use Italian seasoning or a
bouquet garni, and the black pepper in a 13 x 9-inch baking dish; mix well.
chicken pieces have skin, remove it and discard skin.
chicken pieces on top of rice mixture.
Cover tightly with aluminum foil.
Bake for about 45 minutes.
butter in small saucepan over low heat; remove from heat.
Add crushed crackers, paprika and remaining ½
teaspoon seasoning of choice to butter in saucepan; stir until cracker
mixture is well blended.
cracker mixture on top of the chicken pieces in casserole.
uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes
longer. Season to taste with
salt and black pepper. Serve
*Substitute seasoned bread crumbs or croutons for
the crackers if your cupboard is nearly bare.
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